Spicy Black And Red Bean Soup - cooking recipe

Ingredients

2 cups chopped medium-sized onions
1 1/4 cups carrots (sliced or baby)
4 garlic cloves, minced
4 cups reduced-sodium fat-free chicken broth
2 teaspoons sugar
1 (16 ounce) package frozen white shoepeg corn or (16 ounce) package peas
1 (16 ounce) can red beans or (16 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) canned Italian tomatoes
1 (14 1/2 ounce) canned no salt-added diced tomatoes, undrained
1 (4 1/2 ounce) can chopped green chilies, undrained
1 lb ground beef (blotted and rinsed in warm water)

Preparation

Combine all ingredients in a 5- or 6-quart electric slow cooker. Cover and cook on LOW 7 hours.
To make vegetarian, substitute vegetable broth for the chicken broth.
Leftovers freeze well.